- 8 lamb chops, fat trimmed
- 3 cloves garlic, peeled and finely chopped
- 1 tbsp. fresh rosemary, finely chopped
- Juice of one lemon
- 80g Lurpak® Garlic
- 2 tbsp. Dijon mustard
Lamb Chops with Rosemary and
In a large bowl, add the garlic, lemon zest, rosemary and lemon juice.
Add the lamb chops and season with salt and black pepper. Stir until all the ingredients are combined.
Pre-heat your barbecue, or alternatively heat a large frypan over medium heat. Add the Lurpak® Garlic butter to the barbecue hotplate and when it starts bubbling add the lamb chops. Cook for about 3 minutes on each side or until just pink in the centre.
Brush with the Dijon mustard and serve immediately.